Method

TOMATO SAUCE:
Place tomatoes, red wine, parsley and sugar in a saucepan. Season and simmer until some of the liquid has evaporated.
STUFFING:
Heat oil in a saucepan, add onion, baby marrow and garlic, and cook gently for 10 minutes, or until soft.
Add rice, saffron and chilli, and cook for 2 minutes, stirring frequently. Season and add the white wine and 90 ml (6 tbsp) of the tomato sauce.
Cook, stirring frequently, until tomato and wine have been absorbed.
Add 150 ml (3/5 cup) water and continue cooking until rice is tender and all the liquid has been absorbed. Add parsley and cool for a few minutes.
Stuff the calamari with the filling, using a teaspoon to push the filling down the bottom of the tubes (do not overfill).
Seal the tube tops with cocktail sticks.
Put remaining tomato sauce in a saucepan with 200 ml water. Cook for 2 minutes, add stuffed calamari tubes, cover pan and simmer gently for 30 to 45 minutes (depending on size of the calamari), until soft and tender. Shake the pan a little to prevent sticking.
Remove the cocktail sticks before serving.
Serve with a salad.

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